A Soup for the Season

A trip to a local farmers market provided much of the inspiration for this dish. Sweet red peppers, zucchini, yellow squash, a bunch of chicory and bouquets of fresh rosemary were abundant.

At home, I combined these ingredients with carrots, leeks, potatoes and celery from my refrigerator and cannellini beans from my cupboard. The vegetables, simmered in chicken stock flavored with a little tomato puree and spicy seasonings, were fork-tender after an hour of cooking.

To go with the soup, serve a salad of spinach, sliced sweet red onions and artichoke hearts, all tossed in a lemon-garlic dressing, served with a loaf of crusty sourdough bread bought at a local bakery.